Good news — we have a source for the blintzes. Kirkland cook Gloria Carpenter, who shared the recipe for this dandy brunch offering with us, writes, “I buy the cheese blintzes at the Totem Lake QFC. I had to ask about them last time, as they had moved them to a different spot in the frozen food section.”
Better yet, closer to home for most of us, Judy Kilian of Stanwood tells us, “I found the frozen blintzes at the QFC in Stanwood, near the international foods section — toward the breakfast sign. It took me about five minutes to find them because they are moved around from time to time!”
Now we know which supermarket chain should, with any luck at all, have them available — on a shelf somewhere — in the frozen foods section.
Meanwhile, here’s some invaluable advice from longtime Forum helper-outer Carol Wilson of Everett on the subject of how to connect with hard-to-find items. “QFC, Fred Meyer and I’m sure some other stores have a policy that if they don’t have it in their store, you can fill out a special request form and see if they can get it for you.
“When I called Fred Meyer recently, they offered to fill out the form over the phone. So, if you can’t find a special item at your store, check with the store and see if they can order it for you.”
Last but not least today, in case you missed the blintz recipe the first time around, or pitched it when you couldn’t find the blintzes, we’ll have it again:
Blintz casserole
1 cube (1/2 cup) butter
2 packages frozen cheese blintzes (Golden’s preferred)
6 eggs
2 cups light sour cream
1/4 cup orange juice
1/4 cup sugar
2 teaspoons vanilla
Preheat oven to 350 degrees. Melt butter in a 9-by-12-inch casserole pan. Place blintzes in casserole (separate, if stuck together) and space evenly.
In a mixing bowl, beat eggs until frothy. Add the sour cream, orange juice, sugar and vanilla and beat until well blended. Pour over the blintzes (see note) and bake for an hour or until puffed and golden brown. Makes 6 to 8 servings.
Note: Once the dish is assembled, it can be covered and refrigerated overnight before baking, if desired.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section.
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